Vegan Stuffing for Thanksgiving

No 'turkey' dish is whole without a good stuffing, it is a combination of portabella mushrooms, garlic, and herbs.

Make extra stuffing so you can make an extra side dish.           

Tools:

• Wide saucepan

• Cutting board

• Knife

• Big spoon

Ingredients:

• 1 yellow onion, sliced

• 3 cloves of garlic, minced

• 2 tbsp olive oil

• 2 celery stems, cut to small cubes

• 2 x 8 oz portabella mushrooms

• 1 tbsp of vegan chicken flavored powder

• 150 g filtered water

• 2 tbsp soy sauce

• 1/2 tsp Black pepper

• ½ tsp nutmeg powder

• 40 ml of dry white wine (optional) 

• 12 dry bread slices

• 2 fresh Thyme stems

1. Heat up the saucepan with the olive oil.

2. Add the onion and let it saute for a couple of minutes, covered, until they are soft and fragrant.

3. Add the garlic and stir for 1 more minute. Add the celery cubes and cook for another 4 minutes.

4. Cut the mushrooms into quarters and add them to the saucepan. Cook for another 10 minutes while stirring.

5. add the water, soy sauce, white wine and spices. Stir well

6. Taste and fix seasonings.

7. Place the dry bread cubes in a bowl, pour the saucepan content into the bowl and mix with the bread. Add the thyme.

8. Cool down the stuffing mixture, keep in a sealed container until ready to be stuffed in the tofu turkey.

9. Enjoy!

If you have any left over stuffing, you can make it into a baked casserole.

I just added @Just egg to the mixture and poured into pre-oiled pans, then baked in a 350 F pre-heated oven for 20 minutes.

Other options to add to the casserole if you don't have just egg for a binder:

Garbanzo flour/ all-purpose flour/ Silken tofu/ Raw tahini.

Have you already tried it?

Go ahead, share your version with me, take a picture and tag @pwildflour